Spinach Dumplings & Sweet Potato "Smash"

This is what happens when I get inspired. I stuff extraordinary things into Wonton Skins.

You've probably had them, or heard them referred to as "Dumplings", but I have re-invented the Wonton skin! I will put just about anything in them. You name it, I've probably stuffed it inside of thin doughy delights. I especially love my Cream Cheese Wontons which I use as appetizers, or my Banana and Chocolate Wontons which I serve for dessert. See, I told you I stuff them with strange things!

For this recipe, you'll want 1/2 of a bag of spinach sautéed with some extra virgin olive oil and garlic.

Once that is cooked and wilted, put it in a food processor with an entire bar of cream cheese.

Mix it together until it looks like a paste.

Next, you'll want to place about 2 teaspoon fulls of the mixture into each wonton skin.

Preheat the oven to 350 degrees and drizzle olive oil on a cookie sheet.

Place the wontons on the cookie sheet and bake in the oven for 20 minutes total. At the halfway mark, flip the wontons to ensure even cooking.


For the sweet potato "smash"

Peel and boil sweet potatoes until they're tender.

Place the sweet potatoes into a bowl and sprinkle some brown sugar, a dash of vanilla, and cinnamon to taste.
My husband loves extra cinnamon, and I'd prefer some extra brown sugar, so it is very possible to split the batch and make everyone happy!

Take a spoon and just go at them! I like it a little chunky, but if you'd rather them really smooth, just put the mix in a blender and puree it!

I've plated mine with an butter, red pepper, and spinach creme sauce. If you want to leave them plain, just toss the wontons in some butter and enjoy!

A Thanksgiving Stir Fry

This recipe is borrowed from a friend of mine who shared the recipe on another blog.
This Turkey and Vegetable Stir Fry over White Rice can substitute your typical Thanksgiving dinner, if you're looking for an Asian flare, or simply lighter fare!
Enjoy!




Turkey Breast Tenderloins
4 garlic cloves minced
5 mushrooms sliced
1 cup of matchstick carrots
1 cup of chopped broccoli
1/4 red onion sliced
EVOO- That's Extra Virgin Olive Oil, of course
Sal and Pepper to taste
Sweet Ginger Soy Sauce
White or Brown Rice

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I've just come to the realization that when my t.v. is turned on, it's mainly on the same channel. I'm addicted to Food Network. I will blatantly admit it, I don't find anything else worth while. The channel went from being unknown late night filler to a phenomenon people follow daily. At least with watching Food Network, I feel like I've learned something and can put myself to being productive immediately.
Do you watch Food Network? If so, who is your favorite chef and why? Leave a comment below on this epidemic and enter the F.A.(Foodies Anonymous) discussion.

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A Lesson in Peppers

Although my tip on peppers which I provided last week was helpful, I felt it needed a little more, a "little kick" you could say. My horrible humor aside, here is a helpful list of the most common forms of peppers you would find for purchase in a supermarket:

*All hot peppers contain Capsaicinoids, natural substances that produce a burning sensation in the mouth
*Capsaicinoids have no flavor or odor, but act directly on the pain receptors in the mouth and throat.
*Capsaicinoids are found primarily in the pepper's placenta--the white "ribs" that run down the middle and along the sides of a pepper. Since the seeds are in such close contact with the ribs, they are also often hot.
*Capsaicinoid content is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper's punch.

Image	Name	Scoville Units	Native Regions
	Habanero	100K-300K	Yucatan, Caribbean
	Scotch Bonnet	100K-250K	Jamaica, Caribbean, Belize
	Jamaican Hot	100K-200K	Jamaica, other Caribbean islands
	Thai	50K-100K	Southeast Asia, California
	Cayenne	30K-50K	Louisiana, Mexico, Asia, Africa
	Serrano	10K-23K	Mexico, Southwest U.S.
	Wax	5K-10K	Mexico, California, Southwest U.S.
	Jalapeno	2.5K-5K	Oaxaca, Chihauhau, Texas, Southwest US
	Rocotillo	1.5K-2.5K	South America
	Poblano	1K-1.5K	Puebla, Mexico City region, California
	New Mexico	500-1,000	Rio Grande Valley
	Pepperoncini	100-500	Mediterranean Basin, California
	Bell Pepper	0	Holland, Mediterranean Basin, California
	Sweet Italian	0	Mediterranean Basin, California

My favorites- keep in mind, I'm a mild gal. I don't like to cry or have my nose bleed when I eat. Food, in my opinion should be enjoyable. If you can take the heat, by all means serve yourself some Scotch Bonnets or Pepperoncini. I my friend, will stay on the safe side.

Sweet Italian peppers, for roasting or frying with salt. Go "Italian Style" and sandwich them between two pieces of bread. This is an Italian favorite I grew up on.

Bell Peppers: I love to use a variety of red, green, and yellow for some of my favorite stir fry dishes.

Poblano: These are fantastic when BBQ'd. I love them with a nice flame roasted piece of chicken. They've got a southwestern flavor that just begs to be put on an open flame.

Jalepeno: I only like these on nachos. I won't ever use these personally in any dish other than my nachos. I'm not daring enough. Yes, these tip-toe on the fine line in my mouth, they're sometimes too hot for me.

Get to the center of it

Many people ask why some peppers are hotter than others. Aside from the simple fact that peppers vary in degree of heat, a small rule of thumb is easily overlooked.

If you want to make a pepper hotter, keep the seeds. Like so:

Want it a bit milder? Remove the seeds and center "rib" of the pepper. Like so:

A Fruit Bowl Fiesta

Here's a twist on Chips & Dip, one that you can use for dessert.

Instead of Salsa, this bowl is full of fruity delight. I call it a Fruit Bowl. Pair it with some store bought Cinnamon Chips for maximum delight!

All you'll need is:

2 tablespoons of apple jelly. (you can find this where you'd find your regular jelly)

2 tablespoons of light brown sugar.

1/4 cup of orange juice.

2 apples (whichever you prefer- Red Delicious, Granny Smith etc.) Peeled, cored, and chipped fine.

1 package of strawberries, leaves removed, and chopped fine.

1 medium mango, peeled and diced.

3 kiwis, peeled and chopped fine.

Whisk jelly, sugar, and orange juice in a large bow. Add the apples, strawberries, mango and kiwi. Toss the mixture together to evenly coat all of the fruit, then enjoy!